Cook- 2

About the Role

Under general direction, implement menus and coordinate food preparation and serve meals.

Responsibilities

• Cook and prepare food according to approved menus.
• Direct activities of workers who assist in preparing and serving meals.
• Clean and inspect equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Take inventory of supplies and equipment.
• Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced, and appetizing.
• Perform and coordinate food production, cleaning, maintenance, and inventory control activities.
• Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.
• Perform other functions and tasks as assigned.

Requirements

• High school diploma or equivalent preferred.
• Additional education or training in the culinary field preferred.
• Two or more years’ experience in a food service role preparing food for institutions, such as schools, hospitals, or cafeterias preferred.

Qualifications

• ServSafe Certification or similar food safety certification, where required by the state or facility.